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This is first and only Irish whiskey (so far) to have been finished in Japanese mizunara oak puncheon barrels. Initially matured in American oak, ex-bourbon barrels, the whisky was then transferred to lightly charred, virgin mizunara barrels created by hand at Japan's only independent cooperage. Bottled at 46%.
Nose: Honeycomb, vanilla, apricot, and citrus.
Palate: Velvety smooth with more vanilla, fudge, rock candy, peach and marmalade followed by sandalwood, cinnamon, and oriental spices.
Finish: "The longest milk chocolate finish in the history of Irish Whiskey" Jim Murray